Its a cold day here in Sydney today; an inside day we call it in this house. We’ve watched some TV, craft, done some more craft and lots of cooking to keep warm. With no insulation; this house is either boiling hot or freezing cold. Today…we were rugged up like we were at the snow. The pouring rain, the howling wind, it’s that type of weather when you just want to curl up in front of a fire place with a big bowl of hot soup. We may not have a fire place but this soup sure did hit the spot. I’ve used frozen peas as they have more flavour and take really fresh in the soup. Here’s my husband and I’s take of Pea and Ham soup; its one to make the day before or have sitting in the freezer waiting but its ridiculously easy and simple to make and super nourishing on your insides. ENJOY!
2 Onions, diced
1 tbsp ghee or coconut oil
1kg smoked Pork bones
1 bay leaf
2 sticks of Celery, chopped
3 Carrots, diced
4 cloves garlic, chopped
1kg pumpkin, chopped into cubes
1kg frozen peas
Dash apple cider vinegar
Pinch salt and pepper
In a large pot of slow cooker sauté the onions in the oil for a few minutes until soft.
Add in the garlic, carrots and celery and cook for 2 minutes, stirring.
Then add the Pork bones, water, apple cider vinegar, bay leaf, salt and pepper.
Give it a good stir, bring it to boil. Then turn heat to low and let it simmer for 8 hours or overnight.
Remove bones and place in the pumpkin and peas and cook for another 30 minutes until pumpkin is cooked through.
Allow to cool a little and then pour mixture into a food pressure or blender in batches to whizz until smooth.
Serve with any of the ham that maybe left on the bones after boiling. You may even have a whole heap left over to put in your freezer for another night.
If you rather a chunky style soup, just leave out the blending part.